Chicken with Artichokes and Sundried Tomatoes

Chicken with Artichokes and Sundried Tomatoes

Angel hair pasta topped with chicken, artichoke hearts, sun-dried tomatoes, and feta cheese is a quick and delightful dinner.

Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
512 Calories

Recipe Instructions

Step 1
Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
Step 2
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.
Chicken with Artichokes and Sundried Tomatoes
Chicken with Artichokes and Sundried Tomatoes
Chicken with Artichokes and Sundried Tomatoes
Chicken with Artichokes and Sundried Tomatoes

Ingredients

  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (8 ounce) package crumbled feta cheese
  • freshly ground black pepper to taste
  • 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1 (15 ounce) can quartered artichoke hearts, undrained
  • 1 (6 ounce) jar sun-dried tomatoes, drained and cut into quarters
  • 1 (4 ounce) can sliced olives, drained
  • 1 (12 ounce) package angel hair pasta
  • 0.5 cup chicken broth
  • 0.5 teaspoon dried basil
  • 0.5 teaspoon dried oregano
  • 0.5 onion, sliced

Categories

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